So, Happy Heart Day.
I think I am one of the only people on the planet who really does not like Valentine’s Day. (One other being my sister…) I love hearts and things shaped like hearts. I love pink. A lot. But Valentine’s Day seems so forced to me when you’re older. Show me you love me on a random Thursday by bringing me flowers, not because someone told you to on February 14th. The cynic in me will now shut up.
When you’re little though, Valentine’s Day is just about making cards, cute candy, pink, and glittery things. There’s no pressure. Unless, that is, you volunteer to bring two dozen cupcakes to a second grade class, you have OCD and decide to bake them from scratch (not one kind mind you – but chocolate and vanilla, with different frostings), after a full day of work, and your husband is out-of-town. Sounds fun right? Oh, and I missed Gossip Girl.
Anyway, I finished up around midnight, so the pictures are sooo not good. (Just wait until you see the chocolate ones…) It was all I could do to remember to take the lens cap off the camera. However, this frosting is good. Really good.
I also made this frosting before at Miss F’s birthday party in lots of different colors…
Easy Vanilla Buttercream
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream
1. In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
3. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Pipe frosting onto cupcakes as desired.